Double cherry semi-freddo

Double cherry semi-freddo

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(2 ratings)

Prep: 25 mins Cook: 10 mins Plus cooling and freezing

More effort

Serves 8
This Italian style ice-cream is light and creamy and, best of all, you don’t need an ice-cream maker to prepare it

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal400
  • fat30g
  • saturates16g
  • carbs29g
  • sugars28g
  • fibre0g
  • protein5g
  • salt0.15g
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  • 1kg cherries, stones removed



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 400ml double cream
  • 100g icing sugar
  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • wafers, to serve (optional)


  1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.

  2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.

  3. Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.

  4. Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

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Comments (1)

sunaprticle's picture

The recipe is good, but I made one change. I beat the yolks with a spoon of caster sugar, until light and fluffy, and only then I mixed it with the cherries.

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